Cucumber Green Goddess Wraps

Eating fresh doesn’t have to be boring, complicated, or dull.

I’ll admit it, I struggle with staying on track with healthy eating. The thing is, I actually really like veggies and find myself gravitating towards the fresh and veggie meals at parties or events. But at home, it’s more of an effort. It’s an effort to keep the ingredients stocked in the fridge, because let’s face it, who wants to make trips to the grocery store every other day? It’s also an effort to think up healthy meals that have the veggies I’m looking for and taste good and aren’t boring and are easy and aren’t expensive and and and….you get the idea.

Let me introduce you to a lovely little cucumber wrap that will solve all your healthy eating dilemmas. There is so much flavor in this wraps from the green goddess spread that’s cool and creamy and I promise you’re going to want to put this on everything. The cucumbers are so fresh and crisp and really make these wraps feel abundant. These are a great addition to a party spread, you’ll be surprised how fast these disappear.

When you’re prepping all the ingredients, you want your cucumbers to be about the length of the tortilla you use, since you’re not going to be chopping this in halve, but actually slicing in half length-wise so each cucumber gives you two long halves.

Then, after you peel and cut length-wise, you’re going to slice each of the halves into 4-5 sticks like so. 

For the Wraps
-4 flour tortilla wraps
-2 seedless cucumbers (you can use traditional cucumbers with seeds but I really prefer seedless here)
-Romaine lettuce
-Grated Parmesan cheese
-2 oz cream cheese, softened

For the Green Goddess Dressing
Source: 100 Days of Real Food
-1/2 cup fresh basil
-1 clove garlic, grated
-1/2 cup fresh parsley
-2 tablespoons lemon juice
-1/2 teaspoon salt
-1/4 cup milk
-3/4 cup plain Greek yogurt
-1/2 cup diced scallions (include the light green and white parts)

1. Peel both cucumbers, and slice both of them completely through the center from end to end so you have two long halves. Now, take each long half and slice length-wise about 4-5 times so that you’ve made cucumber sticks, see image above. Each wrap is going to be made using one of these halved cucumbers cut into sticks, so you are going to be making 4 full wraps in total like the image above.

2. Place all of the green goddess dressing ingredients in a food processor or blender, I actually use my NutriBullet so that works really well too if you have one. Process until completely smooth. You’re going to have extra that you can use on salads during the week because you won’t use all of the dressing in these wraps.

3. In a bowl, combine the softened cream cheese with 1/3 cup + 1 tablespoon of the green goddess dressing and stir until smooth. I used a fork to help the cream cheese combine into the dressing.

4. To assemble the wraps you are going to make 4 full wraps that each get sliced into 4 pieces. So, lay one tortilla flat, cover with some of the green goddess mixture (you don’t want to go all the way to the edges, keep most of it more towards the center leaving the edges bare). Then sprinkle with 1/2 tablespoon of grated Parmesan cheese (this doesn’t have to be exact…add a little more if you want it cheesier!), then top with a handful of romaine, then lastly top with one of the sliced cucumbers halves (again, see image above for how it should look at this point). Now roll up, and secure with 4 toothpicks, slice into 4 individual pieces. Repeat 3 more times until all cucumbers have been used. If you’re on the last wrap and notice you’re low on the goddess mixture just whip up a little more, it all depends on how generous you are with coating the wraps. The leftover dressing can be stored in the fridge for a few days and used on salads.


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